Miso soup is good for you. It's delicious and easy to prepare.  I've made this simple version but it can be enriched by your own additions.  I prefer using the milder flavored white miso or yellow miso.  The darker misos are rich, salty and add deeper color.  Dark miso makes a good base for robust soups.  Miso recipes often call for dashi, which is a fish broth or dry flavoring made from bonito flakes.  Dashi is sold in asian markets. When I made this particular soup,  I didn't have any dashi in the pantry, or fish bones, or bonito flakes--nothing that resembled fish.  I improvised.  Here is my version.

Miso soup

9 cups of chicken stock
14 oz of white miso
2-3 tsp of sriracha, a Thai hot sauce ( more if you like it really spicy)
1/2 lb of shitake mushrooms sliced and stems removed
1 lb of medium tofu diced
1 bunch of green onions
2 tsp of tamari soy sauce

In a medium soup pot,  bring the chicken stock and mushrooms to a boil.  Turn the heat down to a simmer and whisk in the miso paste.  Add sriracha, tamari, tofu and green onions.  Cook for about 4 minutes,  and the soup is done.  Adjust the seasoning if needed.  This light, easy,  and healthy soup is packed with protein.  If you have dried dashi,  add 2 tbsp to complete the soup.